How to Make Scrambled Eggs

The ONLY WAY to make your scrambled eggs! Moist, fluffy, and evenly cooked. Never dry, never rubbery. SO SO GOOD + fool-proof!

 How to Make Scrambled Eggs - The ONLY WAY to make your scrambled eggs! Moist, fluffy, and evenly cooked. Never dry, never rubbery. SO SO GOOD + fool-proof!

We’ve all been through a lot these past few days with COVID-19 – emotionally and mentally – trying to adjust what will be our normal for the next few weeks.

Ben and I are surviving to say the least being in such close quarters, Butters doesn’t understand why we’re always home and puts himself in his own self-quarantine by the toilet, and Cartman just wants love + belly rubs and follows us everywhere.

But we do know one thing for sure. We’re all stuck at home and we need to eat. And I know a lot of us are struggling to find some groceries in the midst of panic-buying but if you are fortunate enough to find some well-stocked shelves, I highly recommend snagging some eggs. They should last for a few weeks after purchase when refrigerated properly and stored in their original carton.

So in order to help you guys, I wanted to go back to some basics, starting with scrambled eggs. I know we can all throw in some beaten eggs onto a pan, scramble them and call it a day but this method gives you the creamiest, fluffiest eggs of your life, perfectly seasoned, and you’ll never have to settle for dry, rubbery eggs ever again. PROMISE.

Serve with crispy bacon, toast, and crispy roasted potatoes for a complete breakfast. I personally cannot even find loaves of bread or potatoes right now so I’ll be here just eating all my creamy eggs!

How to Make Scrambled Eggs

The ONLY WAY to make your scrambled eggs! Moist, fluffy, and evenly cooked. Never dry, never rubbery. SO SO GOOD + fool-proof!

Print Recipe

5 minutes5 minutes

Ingredients:

  • 8 large eggs
  • 1/4 cup heavy cream
  • Kosher salt and freshly ground black pepper, to taste
  • 1 1/2 tablespoons unsalted butter
  • 1 tablespoons chopped fresh chives

Directions:

  1. Whisk together eggs, heavy cream, 3/4 teaspoon salt and 1/4 teaspoon pepper.
  2. Melt butter in a large skillet over medium heat. Add eggs, and cook, stirring occasionally, until they just begin to set. Continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes.
  3. Serve immediately, garnished with chives, if desired.

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Chicken Noodle Casserole

Comforting Chicken Noodle Casserole with a simple homemade white sauce, cheese, chicken and egg noodles. My family loves this creamy, cheesy, easy recipe!

This kid-friendly dinner is a win for the whole family! Some of my other favorite comfort foods include Chicken and Broccoli Alfredo Stuffed Shells, Slow Cooker Creamy Ranch Pork Chops, and Chicken pot pie

I love so many things about this recipe, but particularly that it’s a dinner my entire family loves, it makes a ton, so I like to meal prep lunch the next day with roasted veggies on the side, and it’s freezer friendly!

How to make easy Chicken Noodle Casserole:

1. Cook egg noodles.

2. Make white sauce. Melt butter in an extra large saucepan. Add flour, salt, pepper, garlic powder, and dried basil. Cook, stirring, for 1-2 minutes. Slowly whisk in chicken broth, stirring until mixture thickens.

3. Mix everything together.  Add remaining ingredients; chicken, noodles and cheese mixture and stir to combine. Bake in the pot, if desired, or pour into a large casserole dish. Add a sprinkle of additional cheese on top.

Two process photos for making chicken noodle casserole.

5. Bake it until the cheese is golden and the mixture is bubbling at the edges. Allow it to cool for at 10-15 minutes before serving, to allow it some time to set.

A spoon lifting a spoonful of chicken noodle casserole out of the front corner of a glass 9x13'' baking dish.

Ideas to serve chicken casserole with:

  • Shredded brussels sprouts
  • Tomato cucumber salad
  • Roasted Vegetables
  • Wedge salad
  • Olive Garden breadsticks

To make ahead:

You can make this recipe up to 24 hours ahead of time. Slightly undercook the egg noodles. Assemble, cover tightly with foil and refrigerate. Bake as directed (you may need to add 10-15 minutes to the baking time).

To freeze:

Only boil noodles for 4 minutes. Assemble and bake according to directions, and allow to cool.

Cover really well with a double layer of aluminum foil and freeze for up to 2 months. When ready to eat, bake from frozen for 1 1/2 hours (still covered with foil.) Then uncover and bake for another 20-40 minutes or so, or until it’s hot and bubbly.

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A ceramic bowl filled with chicken noodle casserole with a silver spoon in it and another bowl in the background.

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Chicken Noodle Casserole

Comforting chicken noodle casserole with a simple homemade white sauce, cheese, chicken and egg noodles.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12
Calories 392kcal
Author Lauren Allen

Ingredients

  • 12 ounces egg noodles , cooked al dente
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 4 cups low-sodium chicken broth
  • 24 ounces cottage cheese , small curd
  • 1 large egg , beaten
  • 2 cups shredded mozzarella cheese , divided
  • 3/4 cup freshly grated parmesan cheese , divided
  • 4 cups cooked chicken , chopped
  • fresh parsley leaves for garnish, optional

Instructions

  • Cook egg noodles in a large pot of boiling water, just until al dente, or even 1-2 minutes less. (The noodles will continue to cook later, when baked). Drain, rinse with cold water and set aside.
  • Preheat oven to 350 degrees F. 
  • Melt butter in an extra large saucepan over medium to medium high heat. Add flour, salt, pepper, garlic powder, dried basil. Cook, stirring, for 1-2 minutes.
  • Slowly whisk in chicken broth, about a cup at a time, until mixture is thickened, about 5-10 minutes. Remove from heat.
  • In a large mixing bowl stir together cottage cheese, egg, 1 cup of mozzarella cheese, and 1/2 cup parmesan cheese.
  • Add chicken, noodles and cheese mixture to the saucepan and stir to combine. Taste and add additional salt, pepper or dried basil, if needed.
  • Pour mixture into a 9×13’’ baking dish (or you can bake it right in an oven-safe saucepan it is in). Top with remaining mozzarella and parmesan cheese.
  • Bake, uncovered, for 30-40 minutes or until golden on top and bubbly.
  • Cool for 10-15 minutes before serving.

Video

Notes

To make ahead:

You can make this recipe up to 24 hours ahead of time. Undercook the noodles. Assemble, cover tightly with foil and refrigerate. Bake as directed, but you may need to add 10-15 minutes to the baking time.

To freeze: 

Only boil noodles for 4 minutes. Assemble and bake according to directions, and allow to cool.

Cover really well with a double layer of aluminum foil and freeze for up to 2 months. When ready to eat, bake from frozen for 1 1/2 hours (still covered with foil.) Then uncover and bake for another 20-40 minutes or so, or until it’s hot and bubbly.

Nutrition

Calories: 392kcal | Carbohydrates: 27g | Protein: 29g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 116mg | Sodium: 1035mg | Potassium: 410mg | Fiber: 1g | Sugar: 2g | Vitamin A: 515IU | Vitamin C: 6.1mg | Calcium: 287mg | Iron: 1.4mg

I originally shared this recipe December 2017. Updated March 2020 with process photos, make ahead and freezing instructions. 

Recipe inspired from here.

Have you tried this recipe?!

RATE this recipe and COMMENT below! I would love to hear your experience.

The post Chicken Noodle Casserole appeared first on Tastes Better From Scratch.

Easy and Fun Homemade Cake Pops

Cake Pops are the cutest desserts for any celebratory occasions! These pretty cake pops are made with vanilla cake mixed with cream cheese frosting, covered with melted chocolate and festive sprinkles.

There’s a cake for every occasion! If you prefer cakes that fit in the palm of your hands, try these Vanilla Cupcakes. If you want cake for breakfast, make this Banana Coffee Cake. Or if you need a fancy two-layer cake that’s actually really easy to make, you need this Red Velvet Cake Recipe.

Vanilla Cake Pops

And then if you want just a bite or two of cake, you want these delicious vanilla cake pops. I am a sucker for anything mini and cute, and these cake pops certainly made the list. They are made with a simple vanilla cake, straight from my mini vanilla cake recipe.

What you need to make cake pops

The vanilla cake

  • All-purpose flour – this is what I use for all of my recipes but cake flour will work as well.
  • Salt – a little salt goes a long way to balance the flavor.
  • Baking powder – for leavening.
  • Eggs – egg acts as a binder and some times for leavening as well when you incorporate air into it.
  • Granulated sugar – to sweeten your cake.
  • Pure vanilla extract – use pure vanilla extract or a whole vanilla bean since this is the main flavor of the cake.
  • Milk – whole milk or 2% milk will work.
  • Butter – for that buttery flavor.
  • Oil – to keep the cake moist. A flavorless oil like vegetable oil or canola oil is best.

The cream cheese frosting

  • Cream cheese – you can’t make cream cheese frosting without cream cheese!
  • Unsalted butter – best to use unsalted butter here since the cream cheese already has salt in it.
  • Powdered sugar – just enough to sweeten without making it too sweet.
  • Pure vanilla extract – for flavoring.

The chocolate coating

I used white chocolate and semi-sweet chocolate to cover these cake pops. I prefer the contrast of the semi-sweet chocolate against the light color vanilla cake balls.

You could also use color candy melts for the coating if you want to stay with a color theme or you could dye your white chocolate with some food color.

And then sprinkles are obviously a must to decorate cake pops. Smaller sprinkles work well.

How to make and decorate cake pops

Make the cake

  1. Beat eggs, sugar, and vanilla together in a medium mixing bowl until light in color and creamy. This will incorporate air into the eggs.
  2. Sift flour, baking powder, and salt into the beaten egg mixture and stir until incorporated.
  3. Heat the milk and butter in a heatproof bowl or glass measuring cup, stir in the oil and add the liquid mixture into the cake batter and mix until smooth.
  4. Bake the cake in an 8” or 9” cake pan and allow to cool completely before making the cake balls.

Mixing the cake with the frosting

Form the cake balls

My favorite frosting is a cream cheese base, so that’s what I chose to make these cake pops with. But buttercream frosting will work just as well if you prefer.

  1. Make the frosting in a mixing bowl.
  2. Crumble the cake into the mixing bowl with the frosting. Mix until well incorporated.
  3. Use an ice cream scoop to portion the cake, and roll into balls. Refrigerate for at least an hour before dipping in melted chocolate.

Forming the cake balls for cake pops

Decorate the cake pops

After the cake balls have rested in the refrigerator, they are ready to get attached to a lollipop stick and dipped in melted chocolate. I prefer melting wafers, but you can also use chocolate chips if that’s what you have on hand.

  1. Melt the chocolate in a heatproof bowl over a simmering pot of water.
  2. Dip one end of a lollipop stick in the melted chocolate then push it in the middle of a cake ball.
  3. Dip the cake pop in melted chocolate to cover completely, let the excess run off and back into the bowl.

There are two ways you can dry the cake pops, right side up by sticking the end of the stick into a block of foam or something that will hold it straight up. If you’re drying it this way, add sprinkles to the top of the cake pops.

The second way you can dry them is just setting them on a parchment-lined baking tray upside down with the stick standing straight up. For this, add sprinkles near the base with the stick.

Cake pops in a bowl

Storing cake pops

Cake pops should be stored in the refrigerator since the cake is already mixed with frosting. You can store them in an airtight container or wrap them individually in little baggies, which is super convenient when you’re planning to pass these out as gifts.

Undipped cake balls can be store in the refrigerator for 3-5 days or keep frozen for much longer. If you’re planning to make ahead and freeze, don’t dip them, freeze until solid on a baking sheet in one layer, then transfer them to a freezer bag.

Bite-size desserts you’ll love!

  • Rolo Pretzel Turtles
  • Peanut Butter Fudge
  • Peanut Butter Cornflake Cookies
  • Homemade Caramels

A half eaten cake pop

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Cake Pops

Cake Pops are the cutest desserts for any celebratory occasions. These pretty cake pops are made with vanilla cake mixed with cream cheese frosting, covered with melted chocolate and festive sprinkles.
Course Dessert
Cuisine American
Keyword cake pop recipe, cake pops, how to make cake pops
Prep Time 1 hour
Cook Time 32 minutes
Resting Time 2 hours
Total Time 1 hour 32 minutes
Servings 24 cake pops
Calories 200kcal
Author Trang Doan

Ingredients

Cake

  • 1 cup all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 2 large egg room temperature
  • 3/4 cup granulated sugar
  • 1 tablespoon pure vanilla extract
  • ½ cup milk
  • 2 tablespoon unsalted butter
  • 3 tablespoon vegetable oil

Frosting

  • 4 oz cream cheese room temperature
  • 2 oz unsalted butter room temperature
  • 6 tablespoon powdered sugar
  • ½ teaspoon pure vanilla extract

Chocolate Coating

  • 12 oz chocolate melting wafers flavor of your choice
  • Sprinkles

Instructions

  • Preheat oven to 325°F.
  • Butter and line the bottom of an 8” cake pan with parchment paper and set aside.
  • In a medium mixing bowl, beat eggs, sugar and vanilla extract together until light and creamy.
  • Sift together flour and baking powder, stir in the salt and mix with a whisk to distribute evenly. Add the flour mixture to the egg mixture and stir until incorporated.
  • Microwave milk and butter in a heatproof bowl or glass measuring cup for 40 – 60 seconds until the butter is completely melted. Add oil and stir to mix. Add the warm liquid to the mixing bowl and stir until completely smooth.
  • Transfer the cake batter into the cake pan and bake in the middle oven rack for about 32 minutes until a toothpick inserted in the middle comes out clean with just a few crumbs attached.
  • Remove from the oven and allow to cool on a wire rack for 10 – 15 minutes before removing the cake from the pan and allow to cool completely on a wire rack.
  • When the cake is completely cool, make the frosting. Add softened cream cheese and butter to a medium mixing bowl and beat with the balloon whip until creamy. Add powdered sugar, and vanilla extract. Stir to incorporate, then turn the mixer on high speed and beat until the frosting is fluffy.
  • Crumble up the cake and add it to the frosting. Fit the mixer with the paddle attachment and mix until completely incorporated. The mixture should look like cookie dough.
  • Use a medium cookie scoop to portion the cake mixture and roll into balls. This will make about 24 cake balls. Put the cake balls on a parchment-lined baking sheet and refrigerate for 1 – 2 hours.
  • Melt the chocolate of your choice in a heatproof bowl over a simmering pot of water. Dip one end of a lollipop stick into the melted chocolate and push it in the middle of a cake ball. Dip the cake ball into the melted chocolate to cover completely. Allow excess chocolate to run off and back into the bowl.
  • Add sprinkles over the chocolate coating before it dries completely. Allow the cake pop to dry by sticking the end of the lollipop stick into a foam block or setting the cake pop on a parchment-lined baking sheet.

Nutrition

Calories: 200kcal | Carbohydrates: 20g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 28mg | Sodium: 49mg | Potassium: 121mg | Fiber: 1g | Sugar: 14g | Vitamin A: 187IU | Calcium: 30mg | Iron: 1mg

Coronavirus Food SAFETY: How to sanitise food

In this time we’re in, unlike any other experienced in our lifetime, I thought it would be helpful to share some sensible Coronavirus food safety tips, covering how to sanitise food and what I’m doing to ensure food safety.

SUMMARY: My Coronavirus food safety

  • Coronavirus believed to survive up to 3 days on surfaces
  • Wash all fresh produce in warm soapy water
  • Only eat cooked foods to be extra cautious
  • For the vulnerable* – extra precaution – wash all food jars and packets, and personal hygiene items that will touch your face
  • Skip takeout from fast food joints. Support local restaurants by asking for takeaway food you can reheat at home.

How to sanitise food

I wash all my fresh produce (fruits and vegetables) in warm soapy water, instead of just water like I used to (or salt or vinegar).

Grossed out? I was too, initially. But you can’t taste the detergent and even lettuce remains crispy if you use this method:

  1. Fill sink with hot water and some detergent – as though you are about to do the dishes;
  2. Fill a 2nd sink with cold water (or clean bucket or similar);
  3. Separate stems/leaves for things like spinach and lettuce for easy access to clean;
  4. Plunge fruit and vegetables into soapy water. Swish it around and scrub if necessary. Work in small batches to reduce time in hot water;
  5. Transfer into cold water to rinse off suds. Work quickly so lettuce and other perky veg doesn’t wilt;
  6. Dry – Pile onto dish rack and colanders to drain and dry; and
  7. Store as you ordinarily do.

I clean all vegetables whether I intend to cook with them or not because:

  • I store all my produce bundled/piled together; and
  • it is not yet known at what temperature Coronavirus is killed during cooking (or how long you have to cook for).

If you can’t be bothered or don’t have time to go through the above, I’d recommend only eating cooked foods. (Or if you want to be extra cautious) The longer you cook, the safer it gets (not yet any definitive guidance on how long you need to cook for).

Coronavirus how to sanitise food - food safety

Vinegar and salt – not as effective

In the past, I’d wash produce with just water, or use either salt or vinegar in a sink full of water to clean my produce. But it’s pretty well documented that while this will kill bugs and some bacteria, it doesn’t kill viruses.

Some general points

  • Meat, fish, seafood – I don’t wash because they’re cooked
  • Food and ingredients in cans, jars and packets – I don’t wash but see note below for vulnerable people
  • Dried beans scooped from bins – cooked so I don’t wash

Coronavirus how to sanitise food - food safety

Vulnerable people – extra measures

I do not generally wash jars of sauces and spreads, cans of beans or packets of noodles – though today, I did wash a can of tuna I had just bought in the morning because I ate it straight out of the can (desperate food on the run!).

However, if I had a vulnerable person in my household (elderly or weak immune system) then I would wash every single item that entered the kitchen, including:

  • jars of sauces, spreads
  • cans of vegetables
  • packets of noodles, dried beans, frozen vegetables
  • bottles of fruit juice, drinks
  • packets of dried herbs
  • meat (wash the packet, then once opened I would also wash the meat where possible. I wouldn’t wash mince/ground meat!)
  • toothpaste, face wash, shaving cream and any personal hygiene things that will be used on the face

Paper packaging

For things like flour and sugar that are sometimes in paper packaging (where water would soak through), I would wipe the packets down with disinfectant wipes, or spray then wipe.

Things that are cooked have an extra safety net, but it’s better to be safe than sorry!

Photo of Fried Chicken with fries and potatoes and gravy
Homemade copycat KFC Fried Chicken with homemade KFC Potato and Gravy

No fast food. Make it yourself.

If there was ever a time to make homemade meals, it would be now.

Skip the fast food. The big chains that operate like factories who hire kids to work after school.

….BUT support your locals. MY IDEAS!!

And as I offer advice to avoid takeout, I’m conflicted knowing that this pandemic stands to destroy our hard working and incredibly talented hospitality industry.

Restaurant workers can’t work from home, they can’t teleconference in.

One northern beaches girl and her dog can’t save an entire industry, but she CAN offer a suggestion to help support local businesses:

  • Ask your favourite local places for takeaway food that can be reheated at home;
  • Skip fast food. Now is not the time for Maccers or Dominos. Use your takeout budget to support local places;
  • Talk to the restaurant owners – hear what they’re doing to make things safe for diners. It will bring you comfort (this is what I did at my local bistros);
  • Gift vouchers!!!

Let’s support the hard working locals who put their heart and soul into making incredible food for us to enjoy during the good times. Now it’s OUR TURN to support them during the hard times. I’m eating out at my favourite local Afghani restaurant tonight!

Stay positive – we will get through this!

To everybody who is struggling in these hard times – stay strong! We are all in it together. In my very small way, I want to try to help how I can – by trying to keep your life delicious by providing efficient meal plans and tips for smart pantry items so you don’t waste money and food on wild panic buying sprees.

If you are feeling down, leave a message on one of these posts I’ve been sharing about Coronavirus. I feel so incredibly fortunate to be part of a wonderful community of readers from all around the world who takes the time to help each other out, especially during difficult times like this.

Think positive.

Act responsibly.

Be kind to others.

Stay safe and well! – Nagi x


Life of Dozer

Available for virtual hugs, 24-7!

Dozer the golden retriever - RecipeTin Eats

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Penne Arrabbiata

This spicy Italian Penne Arrabbiata is homemade in 20 minutes! It makes a great vegetarian dish, served with fresh parmesan, basil and parsley. 

We spent two weeks exploring Rome, Italy and Paris, France and I came home itching to make my own French and Italian dishes.  Like French Onion Soup,  Croque Monsieur, Shrimp Scampi, and Chicken Piccata!

I first fell in love with Penne Arrabbiata when our family visited Italy and it was instantly one of my favorite dishes. It’s easy to win my heart when the dish is composed of pasta and a spicy tomato sauce. YUM.

Lauren Allen and family in front of the Coloseum in Italy.

Arrabbiata (or arrabiata) literally means “angry” in Italian, because the sauce in this dish is supposed to be “angry” spicy.  The Italian name for it is sugo all’arrabbiata and I was surprised to find that Americans often spell it wrong.  It’s supposed to be spelled with two b’s — arrabbiata, but it seems that most people are spelling it incorrectly with just one “b” — arrabiata.

Luckily, it’s delicious even spelled wrong!  And if you are worried about the heat, you can adapt the crushed red pepper measurements according to your tolerance for spice. Serve it with a green beans and warm crusty bread.

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